Question

Introduction

. background and importance of fermention with peer reviewed citation?

for biology lab report

Answer 1

Fermentation is defined as Louis Pasteur as "life without air". It is the anaerobic process carried out by yeast (single celled eukaryote). The use of fermentation of foods is having very long history and was initiated during ancient times. During 1850 - 1860, Louis Pasteur demonstrated souring of milk usind bacteria. The spoilage food by fermentation has led to discovery of pasteurization process by sterilizing the liquid foods such as milk, fruit juices and other foods. The mechanism behind the fermentation was known until the discovery of enzymes by Edward Buchner in 1897. The main element behind the fermentation by yeast is the enzyme called 'zymase' produced by the yeast. Yeast causes fermentation of various sugars producing lactic acid and various alcohols. The alcohol fermentation is exploited very much for its wide variety uses in food and baking industry and other industries. The alcohol fermentation used in production of alcohols like wine, beer, spirit and various other alcoholic products. The fermentation has major trole in baking industry. The alcoholic fermentation by yeast caused the dough to raise in production of bread and CO₂ is released as byproduct. Various organic acids produced by wide variety of bacteria and fungi also are obtained by fermentation. Fermentation is an anaerobic process or carried out in absence of oxygen and produces the useful end products such as alcohols and organic acids.

Source: Chambers, P. J., & Pretorius, I. S. (2010). Fermenting knowledge: the history of winemaking, science and yeast research. EMBO Reports, 11(12), 914–920. http://doi.org/10.1038/embor.2010.179